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Organizing and Managing Food Service

The document discusses the organization and management of the food service industry. It describes the various entities that make up the industry, including restaurants, cafeterias, and catering operations. It also discusses the employment process for hiring food service personnel, which involves creating job descriptions, screening applications, testing candidates, interviewing, checking references, and making a final hiring decision. The document outlines the responsibilities of food service managers in overseeing daily operations and ensuring customer satisfaction and profitability. It notes that food service management positions typically require a bachelor's degree or relevant work experience, and important skills include business management, customer service, organization, leadership, problem solving, and communication.

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Mae Baltera
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1K views

Organizing and Managing Food Service

The document discusses the organization and management of the food service industry. It describes the various entities that make up the industry, including restaurants, cafeterias, and catering operations. It also discusses the employment process for hiring food service personnel, which involves creating job descriptions, screening applications, testing candidates, interviewing, checking references, and making a final hiring decision. The document outlines the responsibilities of food service managers in overseeing daily operations and ensuring customer satisfaction and profitability. It notes that food service management positions typically require a bachelor's degree or relevant work experience, and important skills include business management, customer service, organization, leadership, problem solving, and communication.

Uploaded by

Mae Baltera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Organizing and Managing Food Service

Organization of the Food Service

Food Service or catering industry defines those businesses, institutions, and


companies responsible for any meal prepared outside the home. This industry
includes restaurants, school and hospital cafeterias, catering operations, and many
other formats. The companies that supply foodservice operators are called
foodservice distributors. Foodservice distributors sell goods like small wares and
foods. Some companies manufacture products in both consumer and foodservice
versions. The consumer version usually comes in individual-sized packages with
elaborate label design for retail sale. The foodservice version is packaged in a much
larger industrial size and often lacks the colorful label designs of consumer version.

The Employment Process

What is employment process? In summary, the hiring process is the


process of reviewing applications, selecting the right candidates to interview, testing
candidates, choosing between candidates to make the hiring decision and
performing various pre-employment tests and checks.

a) Create a job description and job specification


b) Initial Screening
c) Employment Test
d) Interviewing
e) Reference Checking
f) Medical
g) Employment

The job description identifies the duties and responsibilities of the position. A
job specification identifies the types of skills and the level of knowledge required by
an employee to successfully function within the role.

Personnel of the Food Service Organizaton

Food service managers are responsible for the daily operation of restaurants
and other establishments that prepare and serve food and beverages. They direct
staff to ensure that customers are satisfied with their dining experience and the
business is profitable.

Qualification and Skills

Qualification

A four-year bachelor's degree may be required for food service management


positions. Most require work-related experience, on-the-job training, and/or
vocational training.
Skills

Business skills. Food service managers, especially those who run their own
restaurant, must understand all aspects of the restaurant business. They should
know how to budget for supplies, set prices, and manage workers to ensure that the
restaurant is profitable.

Customer-service skills. Food service managers must be courteous and attentive


when dealing with patrons. Satisfying customers’ dining needs is critical for success
and ensures customer loyalty.

Detail oriented. Managers deal with many different types of activities. They interact
with suppliers, workers, and customers; they make sure there is enough food to
serve to customers; they take care of financial records; and they ensure health and
food safety.

Leadership skills. Managers must establish good working relationships to ensure a


productive work environment. This may involve motivating workers, resolving
conflicts, or actively listening to complaints or criticism from customers.

Organizational skills. Food service managers keep track of many different


schedules, budgets, and people. This becomes more complex as the size of the
restaurant or food service facility increases.

Physical stamina. Food service managers, especially managers working in small


establishments or those who run their own business, often work long hours and
sometimes spend entire evenings on their feet helping to serve customers.

Problem-solving skills. The ability to resolve personnel issues and customer-


related problems is imperative to the work of managers.

Speaking skills. Food service managers must give clear orders to staff and be able
to explain information to employees and customers.

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